Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)

Food Chemistry

Volumn 164, Issue , 2014, Pages 518-526

  Flanigan, Patrick M ^a   Niemeyer, Emily D ^a  

^a SOUTHWESTERN UNIVERSITY   (United States)

Author keywords

Anthocyanins; Antioxidants; Basil (Ocimum basilicum L.); Lamiaceae family; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; ORGANIC ACIDS;

ANTHOCYANIN CONTENT; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; INDIVIDUAL ANTHOCYANINS; LAMIACEAE FAMILY; OCIMUM BASILICUM; PHENOLIC ACIDS; PHENOLIC COMPOUNDS;

ANTHOCYANINS;

ANTHOCYANIN; ANTHOCYANIN A; ANTHOCYANIN B; ANTHOCYANIN C; ANTHOCYANIN D; ANTIOXIDANT; CAFFEIC ACID; CAFTARIC ACID; CICHORIC ACID; GENTISIC ACID; PHENOL DERIVATIVE; ROSMARINIC ACID; UNCLASSIFIED DRUG; GALLIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; BASIL; CLUSTER ANALYSIS; CONTROLLED STUDY; CULTIVAR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PLANT GROWTH; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; CONCENTRATION (PARAMETERS); CORRELATION ANALYSIS; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FRESH WEIGHT; OXIDATION REDUCTION REACTION; PH; STATISTICAL SIGNIFICANCE;

ANTHOCYANINS; ANTIOXIDANTS; OCIMUM BASILICUM; PHENOLS;

EID: 84902171643     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.061     Document Type: Article

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